Anne’s first book on French regional cooking, (Willilam Morrow, 1981), covers dishes unique to the 12 regions of provincial France including Burgundy, Normandy, Provence and Languedoc. The traditional specialties of each region – first courses, main dishes, desserts, breads and cakes – are described and illustrated.
French Regional Cooking
(Willilam Morrow, 1981)
2 responses to “French Regional Cooking”
This is a landmark book which I have owned since its release and which cannot be recommended highly enough. The scholarly yet lively writing and beautiful photography complement each other as in few other books I know. I doubt any book has been issued before or since which gets at the range and spirit of French provincial cookery and foods as this one does. One hopes indeed it will be re-issued in an updated edition.
I can only endorse what M. Gillman says on this book. Like him, I have had it since 1981. Living in London at the time, I was pleased to find a book on french provincial cooking, aand, having tried recipes from my own region (Poitou-Charentes) I was delighted to find they were exacly right. Others I tried from other regions were greatly apprecieted by the natives (“it’s just like what mother made!”.
I wonder wheter there is a French version of it?